The best method of making a fizzy cider like a woodchuck is to have a kegging system.
I will assume that you don't since you are a Newbie. It isn't impossible but requires a lot more work and risk.
100% pure apple cider/juice in 1 gallon jugs.
2 cans of apple juice concentrate per gallon of apple juice.
1 package of Ale yeast; preferable Nottingham.
yeast nutrient (optional)
Check ingredients make sure there is no preservatives (like potassium sorbate) other than vitamin C.
Sanitize fermentor (read up on this if you don't know how to sanitize properly)
Re-hydrate dry yeast (instructions on back of package of yeast)
mix 1 gallon of apple juice and 1 can of concentrate; keep it 1:1 if you are doing more than 1 gallon.
measure OG with hydrometer; you want it between 1.055-1.065, add sugar in small increments until you get in this range.
optional add 1 tsp of nutrient
shake a little more
add yeasties and attach airlock
place it somewhere that is 65F-70F for 2 weeks
forget where you placed it for 2 weeks
don't look at it, leave it alone
note FG with hydrometer, should be close to 1.000
Backsweeten/Carbonation (no keg method):
siphon cider into a sanitized bottling bucket, don't splash
mix 1 can of concentrate per 1 gallon of cider to sweeten; keep it 1:1
no shaking this time! stir gently
don't splash it! no bubbles
bottle like beer, no corks
Navigate to the following thread and follow it very carefully (note that I have never done this); failure to pasteurize will result in explosive glass shards.
I would start checking bottles after 2 days instead of 1 week as suggested. With this much extra sugar from the concentrate it should carb up very quickly.
Things to try for flavor enhancement:
Experiment with juicing some little apples, they are a little bitter.
Experiment with juicing granny apples, they are a little tart.
Add with the juice before fermentation.
This thread may help as well: